This is another family favorite. This uses bone in chicken thighs, but you can used boneless thighs if you want to. I like the flavor of the dark meat in this chilli, but you can use white meat if you want. From Betty Crocker.

Ingredients

8 serv.

skinless chicken thighs↗1 1⁄2 lbs
onion↗1 cup
chopped
garlic cloves↗2
crushed
fat-free chicken broth↗1 can
14 ounce
cumin↗1 teaspoon
dried oregano↗1 teaspoon
salt↗1⁄2 teaspoon
red pepper sauce↗1⁄4 teaspoon
great northern beans↗2 cans
15 ounce, rinsed and drained
white shoepeg corn↗1 can
15 ounce
lime juice↗3 tablespoons
cilantro↗2 tablespoons
chopped

Step-by-step instructions

1
Remove as much fat from chicken as possible. Place chicken in bottom of cockpot. Mix onion, garlic, broth, spices and red pepper sauce. Pour over chicken and cook on low 4 to 5 hours or till chicken is done.
2
Remove chicken and cool slightly. Strip chicken from bones with two forks and roughly chop.
3
Add back to broth mixture in crock pot and add remaining ingredients.
4
Cover and cook on low another 15 to 20 minutes.

Source: food.com

Original recipe ↗

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